Directions

Mix butter, brown sugar, half & half, and in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicken. Add vanilla and cook another minute to thicken further. Turn off heat and sprinkle in a pinch of sea salt. Pour sauce into a jar. Refrigerate until cold.

Scoop ice cream into tall and wide-mouth glass or canning jar. Top with root beer to make a float. Pour caramel on top.